CN110447905A - A kind of polypeptide from Chlamys farreri/kappa-carrageenan plural gel preparation method that pH is adjusted - Google Patents
A kind of polypeptide from Chlamys farreri/kappa-carrageenan plural gel preparation method that pH is adjusted Download PDFInfo
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- CN110447905A CN110447905A CN201910881302.7A CN201910881302A CN110447905A CN 110447905 A CN110447905 A CN 110447905A CN 201910881302 A CN201910881302 A CN 201910881302A CN 110447905 A CN110447905 A CN 110447905A
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- kappa
- carrageenan
- zymolyte
- gonad
- plural gel
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- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 title claims abstract description 161
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 78
- 241001526627 Azumapecten farreri Species 0.000 title claims abstract description 74
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 74
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 74
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 210000002149 gonad Anatomy 0.000 claims abstract description 148
- 241000237516 Mizuhopecten yessoensis Species 0.000 claims abstract description 121
- 239000000843 powder Substances 0.000 claims abstract description 116
- 239000011550 stock solution Substances 0.000 claims abstract description 81
- 238000010438 heat treatment Methods 0.000 claims abstract description 52
- 238000002156 mixing Methods 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 239000000243 solution Substances 0.000 claims description 62
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 102000004169 proteins and genes Human genes 0.000 claims description 38
- 108090000623 proteins and genes Proteins 0.000 claims description 38
- 238000003756 stirring Methods 0.000 claims description 26
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 25
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 25
- 239000007787 solid Substances 0.000 claims description 24
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 20
- 239000012467 final product Substances 0.000 claims description 13
- 238000005119 centrifugation Methods 0.000 claims description 11
- 241000237509 Patinopecten sp. Species 0.000 claims description 8
- 235000020637 scallop Nutrition 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 241000238557 Decapoda Species 0.000 claims description 4
- 230000009849 deactivation Effects 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 9
- 238000012545 processing Methods 0.000 abstract description 9
- 238000011161 development Methods 0.000 abstract description 2
- 102000004142 Trypsin Human genes 0.000 abstract 1
- 108090000631 Trypsin Proteins 0.000 abstract 1
- 238000006243 chemical reaction Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 238000001976 enzyme digestion Methods 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- 239000012588 trypsin Substances 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 104
- 241000206575 Chondrus crispus Species 0.000 description 18
- 238000003860 storage Methods 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 12
- 238000005121 nitriding Methods 0.000 description 12
- 238000005057 refrigeration Methods 0.000 description 10
- 238000010586 diagram Methods 0.000 description 9
- 229920001282 polysaccharide Polymers 0.000 description 9
- 239000005017 polysaccharide Substances 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 150000004676 glycans Chemical class 0.000 description 7
- 150000001875 compounds Chemical class 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 238000001879 gelation Methods 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000003993 interaction Effects 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 241001274660 Modulus Species 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 150000002016 disaccharides Chemical group 0.000 description 2
- 230000009881 electrostatic interaction Effects 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000015170 shellfish Nutrition 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241001441955 Argopecten irradians Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 241000206672 Gelidium Species 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 238000005411 Van der Waals force Methods 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- -1 anion polysaccharide Chemical class 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000009998 heat setting Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 150000003214 pyranose derivatives Chemical class 0.000 description 1
- 150000003215 pyranoses Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000019635 sulfation Effects 0.000 description 1
- 238000005670 sulfation reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses polypeptide from Chlamys farreri/kappa-carrageenan plural gel preparation methods that a kind of pH is adjusted, using male Patinopecten yessoensis gonad as raw material, successively pass through step: pretreatment of raw material, enzyme digestion reaction prepare zymolyte freeze-dried powder, prepare zymolyte freeze-dried powder stock solution, prepare kappa-carrageenan stock solution, take the stock solution mixing, exhaust bubble, are condensed into polypeptide from Chlamys farreri/kappa-carrageenan plural gel；Belong to marine resources development and utilizes processing technique field.The present invention utilizes trypsin digestion Patinopecten yessoensis gonad, is mixed at different pH with kappa-carrageenan, by heating swelling, the method for cooling gel, prepares novel polypeptide from Chlamys farreri/kappa-carrageenan plural gel.Step of the present invention is simple, easy to operate, time saving and energy saving, improves gel characteristic by adjusting pH, has guiding significance in actual processing application aspect to the gel, has objective actual processing reference value.
Description
Technical field
The present invention relates to marine resources development to utilize processing technique field, the fan adjusted more specifically to a kind of pH
Pattra peptide/kappa-carrageenan plural gel preparation method.
Background technique
Scallop is to claim in the generation for the bivalve that scallop belongs to, wherein unsaturated rich in protein, a variety of amino acid, height
The nutriments such as fatty acid and microelement.The maximum amount of China coast artificial breeding at present is bay scallop, followed by comb
Hole scallop, Patinopecten yessoensis occupy third.Patinopecten yessoensis introduces China in nineteen eighty-two, is the main life of shellfish aquatic products in recent years
Product kind, the interior ingredient beneficial to human body containing a large amount of protein, EPA, DHA etc., shows, 2017 according to China fisheries yearbook
Year, Patinopecten yessoensis cultured output has been up to 2,000,000 tons.With the expansion of scallop culture scale and the raising of yield, processing system
The demand of product also rises with it.Edible part of the gonad as Patinopecten yessoensis, protein rich in account for Patinopecten yessoensis weight
80% or more of amount；In addition, the content of its essential amino acid is also very rich, accounts for about the 42% of entire amino acid content, be out
Send out the good source of active function peptide.
Carragheen is the galactan of a kind of height Sulfation extracted from red algae, can be used as hydrophilic colloid, is
One of three big seaweed glue industrial products (agar-agar, carragheen, algin) of the world.Ideal carragheen have duplicate α-(1 →
4)-D- gala pyranose-β-(1 → 3)-D- gala pyranose (or 3,6 inner ether-D- gala pyranoses) disaccharide unit skeleton knot
Structure.Carragheen by its galactolipin whether containing the quantity of sulfate on inner ether and galactolipin and link position different instructions be
κ-, μ-, ι-, θ-, λ-, ε-, ν-seven seed type.Being commercially used most is κ (kappa), ι (iota), three kinds of λ (lambda)
Type, the main distinction are sulfate group quantity in each disaccharide units, and κ-contains one, and there are two ι-contains, λ-contains
Three.Wherein, κ-type carragheen is because of good stability, gelation and compound property, has been widely used in food, daily
Chemical industry, medicine and other fields.
Protein and polysaccharide are two important composition ingredients of food.The two not only has nutritive value abundant, but also has
Have certain functional characteristic: protein has interfacial property and heat setting colloidality；Polysaccharide has thickening property and combines aqueous nature.Usually
Determine that Food Texture and stability have two o'clock: 1) property of protein and polysaccharide；2) sheet of the interaction of protein and polysaccharide
Matter and action intensity.The combination of protein and polysaccharide is two kinds: Non-covalent binding and covalent bond.1) Non-covalent binding:
Electrostatic interaction and other weak interactions (hydrophobic interaction, Van der Waals force, hydrogen bond action etc.)；2) covalent bond: protein
It reacts between the amino of amino acid side chain and the carbonyl of polysaccharide reducing end under neutral in molecule, forming covalent bond makes the two
Crosslinking forms protein-polysaccharide covalent compound.The two is compared or Covalent bonding together is more stable.Influence protein/more
Saccharide complex formative factor can be divided into internal factor and environmental factor.Internal factor includes the characteristic of polymer molecule, such as molecule
Amount, charge density and chain flexibility etc..Environmental factor mainly includes pH value, blending ratio, ionic strength, total solid etc..
It has been investigated that Patinopecten yessoensis gonad zymolyte and carragheen carry out the compound rear significant gel characteristic of presentation, body
Reveal synergistic effect, but gelation is relatively weak, is not enough to compare favourably with commercialization gel.
Summary of the invention
The purpose of the present invention is to overcome the shortcomings of the existing technology, provides a kind of polypeptide from Chlamys farreri/kappa-carrageenan that pH is adjusted
The preparation method of plural gel, gellike provides technological guidance's foundation in processing process from now on thus.According to Patinopecten yessoensis
The feature for gonad zymolyte/kappa-carrageenan plural gel gelation is significant, nutriment is abundant, illustrating can be with by adjusting pH
Improve gel characteristic, the product gel characteristic of acquisition significantly improves, and is a kind of completely new preparation method.
In order to achieve the above objectives, the present invention provides a kind of polypeptide from Chlamys farreri/kappa-carrageenan plural gel preparation that pH is adjusted
Method includes the following steps:
S1, pretreatment of raw material: taking male Patinopecten yessoensis gonad heat aging, and vacuum freeze drying is ground into powder, obtains
Patinopecten yessoensis gonad freeze-dried powder；
S2, enzymatic hydrolysis: Patinopecten yessoensis gonad freeze-dried powder described in step S1 is dissolved in water, it is molten to obtain Patinopecten yessoensis gonad
Liquid；The pH to 7.8~8.2 of the Patinopecten yessoensis gonad solution is adjusted, trypsase, 35~40 DEG C, 200~300rpm are added
Stirring 2.5~3.5h of enzymatic hydrolysis, heats enzyme deactivation；Obtain gonad zymolyte；Wherein, with total egg in the Patinopecten yessoensis gonad solution
On the basis of white matter content, every gram of protein adds 2900~3100U of trypsase；Using described in triumphant formula nitriding determination step S1
The protein content of Patinopecten yessoensis gonad freeze-dried powder；
S3, it prepares zymolyte freeze-dried powder: gonad zymolyte described in step S2 being subjected to vacuum freeze drying, is ground into
Powder obtains zymolyte freeze-dried powder；Using the protein of Patinopecten yessoensis gonad freeze-dried powder described in triumphant formula nitriding determination step S1
Content；
S4, zymolyte stock solution is prepared: the ratio of 50~60:1g/L of volume ratio by weight, by zymolyte described in step S3
Freeze-dried powder adds water, be heated to 60~70 DEG C, 200~300rpm stir 10~20min, be cooled to 20~25 DEG C, adjust pH6.0~
3.0, obtain zymolyte stock solution；
S5, prepare kappa-carrageenan stock solution: 7.2~13.8:1g/L of volume ratio by weight takes kappa-carrageenan to add water, 70~
80 DEG C of 10~20min of heating are cooled to 20~25 DEG C, adjust pH 6.0~3.0, obtain kappa-carrageenan stock solution；
S6, mixing: take kappa-carrageenan stock solution described in zymolyte stock solution and step S5 described in the step S4 of identical pH mixed
It closes, makes zymolyte and kappa-carrageenan in whole mass concentration ratio 7:3~3:7 of solution, 60~70 DEG C of 10~20min of heating are mixed
It is even, obtain polypeptide from Chlamys farreri/kappa-carrageenan plural gel；The polypeptide from Chlamys farreri/kappa-carrageenan plural gel total solid concentration is
18g/L, wherein total solid concentration represent the mass concentration of the zymolyte and carragheen in the solution and；
S7, exhaust bubble: polypeptide from Chlamys farreri described in step S6/kappa-carrageenan plural gel is excluded into bubble, 3~5 DEG C is placed in and puts
14~18h is set, plural gel final product is obtained.
Under preferred embodiment, pretreatment of raw material described in step S1 specifically: take 90~100 DEG C of male Patinopecten yessoensis gonad to add
8~12min of heat, -25~-50 DEG C, 1~5Pa, 60~72h of vacuum freeze drying are ground into powder, obtain Patinopecten yessoensis gonad
Freeze-dried powder.
Under preferred embodiment, enzyme deactivation is heated described in step S2 specifically: 95~100 DEG C of 8~12min of heating；The smooth fan of the shrimp
Protein concentration in shellfish gonad solution is 40mg/ml.
Under preferred embodiment, zymolyte freeze-dried powder is prepared described in step S3 specifically: by gonad zymolyte-described in step S2
25~-50 DEG C, 1~5Pa, 60~72h of vacuum freeze drying, be crushed into powder, obtain zymolyte freeze-dried powder；
Under preferred embodiment, bubble is excluded described in step S7 specifically: polypeptide from Chlamys farreri/kappa-carrageenan described in step S6 is compound
Gel is placed in 4000~6000rpm and is centrifuged 8~12min.
Under preferred embodiment, polypeptide from Chlamys farreri/kappa-carrageenan plural gel preparation method that the pH is adjusted, comprising steps of
S1, pretreatment of raw material: taking 95 DEG C of male Patinopecten yessoensis gonad heating 10min, -30 DEG C, 3Pa, vacuum refrigeration it is dry
Dry 65h, is ground into powder, obtains Patinopecten yessoensis gonad freeze-dried powder；Using Patinopecten yessoensis described in triumphant formula nitriding determination step S1
The protein content of gonad freeze-dried powder；
S2, enzymatic hydrolysis: Patinopecten yessoensis gonad freeze-dried powder described in step S1 is dissolved in water, and obtaining protein concentration is 40mg/ml
Patinopecten yessoensis gonad solution 200ml；The pH to 8.0 of the Patinopecten yessoensis gonad solution is adjusted, trypsase is added
(on the basis of total protein content in the Patinopecten yessoensis gonad solution, every gram of protein adds trypsase to 24000U
3000U), 37 DEG C, 250rpm stirring enzymatic hydrolysis 3h, 95 DEG C of heating 10min；Obtain gonad zymolyte；
S3, zymolyte freeze-dried powder is prepared: by -30 DEG C of gonad zymolyte, 3Pa, vacuum freeze drying described in step S2
65h, it is ground into powder, obtains zymolyte freeze-dried powder；
S4, zymolyte stock solution is prepared: the ratio of volume ratio 50g/L by weight, by zymolyte freeze-dried powder described in step S3
Add water, is heated to 65 DEG C, 250rpm stirring 15min, is cooled to 22 DEG C, adjusts pH3.0, obtain zymolyte stock solution；
S5, prepare kappa-carrageenan stock solution: volume ratio 7.2g/L by weight takes kappa-carrageenan to add water, 75 DEG C of heating
15min is cooled to 22 DEG C, adjusts pH3.0, obtains kappa-carrageenan stock solution；
S6, mixing: take kappa-carrageenan stock solution described in zymolyte stock solution and step S5 described in the step S4 of identical pH mixed
It closes, the final concentration of 12.6g/L of the final concentration of 5.4g/L of kappa-carrageenan, zymolyte in acquired solution, 65 DEG C of heating 15min are mixed
It is even, obtain polypeptide from Chlamys farreri/kappa-carrageenan plural gel；The polypeptide from Chlamys farreri/kappa-carrageenan plural gel total solid concentration is
18g/L；
S7, exhaust bubble: by polypeptide from Chlamys farreri described in step S6/kappa-carrageenan plural gel be placed in 5000rpm centrifugation 10min, 4
DEG C place 16h, obtain plural gel final product.
The beneficial effects of the present invention are:
1, gonad is the by-product during Patinopecten yessoensis processing, though edible, utilization rate is lower, the present invention
The utilization rate for improving Patinopecten yessoensis gonad makes the component of its protein be fully developed utilization.
2, the present invention provides polypeptide from Chlamys farreri/kappa-carrageenan plural gel preparation method that a kind of pH is adjusted, pass through tune
PH6.0~3.0 are saved, gel characteristic can be improved, the product gel characteristic of acquisition significantly improves, and is a kind of completely new preparation side
Method.Polypeptide from Chlamys farreri prepared by the present invention/kappa-carrageenan plural gel has preferable gel characteristic, can be used as potential auxotype
Gel preparation is applied in numerous food.
3, the present invention improves the gel characteristic of plural gel by changing pH, widens its application range, produces for similar
The practical application of product provides theoretical direction, is applied to it preferably in food processing and production as novel gelling agent.
4, operating process of the present invention is simple, does not need complicated equipment, interior on a large scale to specify that Patinopecten yessoensis is raw
Grow gland zymolyte/kappa-carrageenan plural gel gel characteristic.
Detailed description of the invention
Fig. 1 is the embodiment of the present invention 1, and in pH6.0, zymolyte and carragheen are 7:3 in the whole mass concentration ratio of solution, always
Solid concentration be 18g/L under prepare Patinopecten yessoensis gonad zymolyte/κThe pictorial diagram of carragheen plural gel；
Fig. 2 is the embodiment of the present invention 2, and in pH6.0, zymolyte and carragheen are 5:5 in the whole mass concentration ratio of solution, always
Solid concentration be 18g/L under prepare Patinopecten yessoensis gonad zymolyte/κThe pictorial diagram of carragheen plural gel；
Fig. 3 is the embodiment of the present invention 3, and in pH6.0, zymolyte and carragheen are 3:7 in the whole mass concentration ratio of solution, always
Solid concentration is the polypeptide from Chlamys farreri/kappa-carrageenan plural gel pictorial diagram prepared under 18g/L；
Fig. 4 is the embodiment of the present invention 4, and in pH3.0, zymolyte and carragheen are 7:3 in the whole mass concentration ratio of solution, always
Solid concentration is the polypeptide from Chlamys farreri/kappa-carrageenan plural gel pictorial diagram prepared under 18g/L；
Fig. 5 is the embodiment of the present invention 5, and in pH3.0, zymolyte and carragheen are 5:5 in the whole mass concentration ratio of solution, always
Solid concentration is the polypeptide from Chlamys farreri/kappa-carrageenan plural gel pictorial diagram prepared under 18g/L；
Fig. 6 is the embodiment of the present invention 6, and in pH3.0, zymolyte and carragheen are 3:7 in the whole mass concentration ratio of solution, always
Solid concentration is the polypeptide from Chlamys farreri/kappa-carrageenan plural gel pictorial diagram prepared under 18g/L；
Fig. 7 is comparative example 1 of the present invention, and in pH9.0, zymolyte and carragheen are 7:3 in the whole mass concentration ratio of solution, always
Solid concentration is the polypeptide from Chlamys farreri/kappa-carrageenan plural gel pictorial diagram prepared under 18g/L；
Fig. 8 is comparative example 2 of the present invention, and in pH9.0, zymolyte and carragheen are 5:5 in the whole mass concentration ratio of solution, always
Solid concentration is the polypeptide from Chlamys farreri/kappa-carrageenan plural gel pictorial diagram prepared under 18g/L；
Fig. 9 is comparative example 3 of the present invention, and in pH9.0, zymolyte and carragheen are 3:7 in the whole mass concentration ratio of solution, always
Solid concentration is the polypeptide from Chlamys farreri/kappa-carrageenan plural gel pictorial diagram prepared under 18g/L；
Figure 10 is polypeptide from Chlamys farreri/kappa-carrageenan plural gel that the present invention is prepared at different pH under frequency sweep mode
Storage modulu G '；
Figure 11 is polypeptide from Chlamys farreri/kappa-carrageenan plural gel that the present invention is prepared at different pH under frequency sweep mode
Loss modulus G ".
Specific embodiment
Below by specific embodiment, the present invention will be further described.
Experimental method used in following embodiments and comparative example is unless otherwise specified conventional method.
Material used in following embodiments and comparative example etc. commercially obtains unless otherwise specified.
Embodiment 1
A kind of polypeptide from Chlamys farreri/kappa-carrageenan plural gel preparation method that pH is adjusted, comprising steps of
S1, pretreatment of raw material: taking 95 DEG C of male Patinopecten yessoensis gonad heating 10min, -30 DEG C, 3Pa, vacuum refrigeration it is dry
Dry 65h, is ground into powder, obtains Patinopecten yessoensis gonad freeze-dried powder；Using Patinopecten yessoensis described in triumphant formula nitriding determination step S1
The protein content of gonad freeze-dried powder；
S2, enzymatic hydrolysis: Patinopecten yessoensis gonad freeze-dried powder described in step S1 is dissolved in water, and obtaining protein concentration is 40mg/ml
Patinopecten yessoensis gonad solution 200ml；The pH to 8.0 of the Patinopecten yessoensis gonad solution is adjusted, trypsase is added
(on the basis of total protein content in the Patinopecten yessoensis gonad solution, every gram of protein adds trypsase to 24000U
3000U), 37 DEG C, 250rpm stirring enzymatic hydrolysis 3h, 95 DEG C of heating 10min；Obtain gonad zymolyte；
S3, zymolyte freeze-dried powder is prepared: by -30 DEG C of gonad zymolyte, 3Pa, vacuum freeze drying described in step S2
65h, it is ground into powder, obtains zymolyte freeze-dried powder；
S4, zymolyte stock solution is prepared: the ratio of volume ratio 50g/L by weight, by zymolyte freeze-dried powder described in step S3
Add water, is heated to 65 DEG C, 250rpm stirring 15min, is cooled to 22 DEG C, adjusts pH6.0, obtain zymolyte stock solution；
S5, prepare kappa-carrageenan stock solution: volume ratio 7.2g/L by weight takes kappa-carrageenan to add water, 75 DEG C of heating
15min is cooled to 22 DEG C, adjusts pH 6.0, obtains kappa-carrageenan stock solution；
S6, mixing: take kappa-carrageenan stock solution described in zymolyte stock solution and step S5 described in the step S4 of identical pH mixed
It closes, the final concentration of 12.6g/L of the final concentration of 5.4g/L of kappa-carrageenan, zymolyte in acquired solution, 65 DEG C of heating 15min are mixed
It is even, obtain polypeptide from Chlamys farreri/kappa-carrageenan plural gel；The polypeptide from Chlamys farreri/kappa-carrageenan plural gel total solid concentration is
18g/L；
S7, exhaust bubble: by polypeptide from Chlamys farreri described in step S6/kappa-carrageenan plural gel be placed in 5000rpm centrifugation 10min, 4
DEG C place 16h, obtain plural gel final product.
It is analyzed through rheometer, Patinopecten yessoensis gonad zymolyte/kappa-carrageenan plural gel manufactured in the present embodiment is in frequency
It is 32Pa that its storage modulus G ', which is 80Pa, loss modulus G ", under rate scanning, when fixed frequency 0.1Hz, and G ' > G " shows elasticity
Feature.
Embodiment 2
A kind of polypeptide from Chlamys farreri/kappa-carrageenan plural gel preparation method that pH is adjusted, comprising steps of
S1, pretreatment of raw material: taking 95 DEG C of male Patinopecten yessoensis gonad heating 10min, -30 DEG C, 3Pa, vacuum refrigeration it is dry
Dry 65h, grind into powder obtain Patinopecten yessoensis gonad freeze-dried powder；Using Patinopecten yessoensis described in triumphant formula nitriding determination step S1
The protein content of gonad freeze-dried powder；
S2, enzymatic hydrolysis: Patinopecten yessoensis gonad freeze-dried powder described in step S1 is dissolved in water, and obtaining protein concentration is 40mg/ml
Patinopecten yessoensis gonad solution 200ml；The pH to 8.0 of the Patinopecten yessoensis gonad solution is adjusted, trypsase is added
(on the basis of total protein content in the Patinopecten yessoensis gonad solution, every gram of protein adds trypsase to 24000U
3000U), 37 DEG C, 250rpm stirring enzymatic hydrolysis 3h, 95 DEG C of heating 10min；Obtain gonad zymolyte；
S3, zymolyte freeze-dried powder is prepared: by -30 DEG C of gonad zymolyte, 3Pa, vacuum freeze drying described in step S2
65h, it is ground into powder, obtains zymolyte freeze-dried powder；
S4, zymolyte stock solution is prepared: the ratio of volume ratio 50g/L by weight, by zymolyte freeze-dried powder described in step S3
Add water, is heated to 65 DEG C, 250rpm stirring 15min, is cooled to 22 DEG C, adjusts pH6.0, obtain zymolyte stock solution；
S5, prepare kappa-carrageenan stock solution: volume ratio 11g/L by weight takes kappa-carrageenan to add water, 75 DEG C of heating 15min,
22 DEG C are cooled to, pH 6.0 is adjusted, obtains kappa-carrageenan stock solution；
S6, mixing: take kappa-carrageenan stock solution described in zymolyte stock solution and step S5 described in the step S4 of identical pH mixed
It closes, the final concentration of 9g/L of the final concentration of 9g/L of kappa-carrageenan, zymolyte in acquired solution, 65 DEG C of heating 15min are mixed, and are obtained
Polypeptide from Chlamys farreri/kappa-carrageenan plural gel；The polypeptide from Chlamys farreri/kappa-carrageenan plural gel total solid concentration is 18g/L；
S7, exhaust bubble: by polypeptide from Chlamys farreri described in step S6/kappa-carrageenan plural gel be placed in 5000rpm centrifugation 10min, 4
DEG C place 16h, obtain plural gel final product.
It is analyzed through rheometer, Patinopecten yessoensis gonad zymolyte/kappa-carrageenan plural gel manufactured in the present embodiment is in frequency
It is 102Pa that its storage modulus G ', which is 218Pa, loss modulus G ", under rate scanning, when fixed frequency 0.1Hz, and G ' > G " shows bullet
Property feature.
Embodiment 3
A kind of polypeptide from Chlamys farreri/kappa-carrageenan plural gel preparation method that pH is adjusted, comprising steps of
S1, pretreatment of raw material: taking 95 DEG C of male Patinopecten yessoensis gonad heating 10min, -30 DEG C, 3Pa, vacuum refrigeration it is dry
Dry 65h, grind into powder obtain Patinopecten yessoensis gonad freeze-dried powder；Using Patinopecten yessoensis described in triumphant formula nitriding determination step S1
The protein content of gonad freeze-dried powder；
S2, enzymatic hydrolysis: Patinopecten yessoensis gonad freeze-dried powder described in step S1 is dissolved in water, and obtaining protein concentration is 40mg/ml
Patinopecten yessoensis gonad solution 200ml；The pH to 8.0 of the Patinopecten yessoensis gonad solution is adjusted, trypsase is added
(on the basis of total protein content in the Patinopecten yessoensis gonad solution, every gram of protein adds trypsase to 24000U
3000U), 37 DEG C, 250rpm stirring enzymatic hydrolysis 3h, 95 DEG C of heating 10min；Obtain gonad zymolyte；
S3, zymolyte freeze-dried powder is prepared: by -30 DEG C of gonad zymolyte, 3Pa, vacuum freeze drying described in step S2
65h, it is ground into powder, obtains zymolyte freeze-dried powder；
S4, zymolyte stock solution is prepared: the ratio of volume ratio 60g/L by weight, by zymolyte freeze-dried powder described in step S3
Add water, is heated to 65 DEG C, 250rpm stirring 15min, is cooled to 22 DEG C, adjusts pH6.0, obtain zymolyte stock solution；
S5, prepare kappa-carrageenan stock solution: volume ratio 13.8g/L by weight takes kappa-carrageenan to add water, 75 DEG C of heating
15min is cooled to 22 DEG C, adjusts pH 6.0, obtains kappa-carrageenan stock solution；
S6, mixing: take kappa-carrageenan stock solution described in zymolyte stock solution and step S5 described in the step S4 of identical pH mixed
It closes, the final concentration of 5.4g/L of the final concentration of 12.6g/L of kappa-carrageenan, zymolyte in acquired solution, 65 DEG C of heating 15min are mixed
It is even, obtain polypeptide from Chlamys farreri/kappa-carrageenan plural gel；The polypeptide from Chlamys farreri/kappa-carrageenan plural gel total solid concentration is
18g/L；
S7, exhaust bubble: by polypeptide from Chlamys farreri described in step S6/kappa-carrageenan plural gel be placed in 5000rpm centrifugation 10min, 4
DEG C place 16h, obtain plural gel final product.
It is analyzed through rheometer, Patinopecten yessoensis gonad zymolyte/kappa-carrageenan plural gel manufactured in the present embodiment is in frequency
It is 138Pa that its storage modulus G ', which is 398Pa, loss modulus G ", under rate scanning, when fixed frequency 0.1Hz, and G ' > G " shows bullet
Property feature.
Embodiment 4
A kind of polypeptide from Chlamys farreri/kappa-carrageenan plural gel preparation method that pH is adjusted, comprising steps of
S1, pretreatment of raw material: taking 95 DEG C of male Patinopecten yessoensis gonad heating 10min, -30 DEG C, 3Pa, vacuum refrigeration it is dry
Dry 65h, is ground into powder, obtains Patinopecten yessoensis gonad freeze-dried powder；Using Patinopecten yessoensis described in triumphant formula nitriding determination step S1
The protein content of gonad freeze-dried powder；
S2, enzymatic hydrolysis: Patinopecten yessoensis gonad freeze-dried powder described in step S1 is dissolved in water, and obtaining protein concentration is 40mg/ml
Patinopecten yessoensis gonad solution 200ml；The pH to 8.0 of the Patinopecten yessoensis gonad solution is adjusted, trypsase is added
(on the basis of total protein content in the Patinopecten yessoensis gonad solution, every gram of protein adds trypsase to 24000U
3000U), 37 DEG C, 250rpm stirring enzymatic hydrolysis 3h, 95 DEG C of heating 10min；Obtain gonad zymolyte；
S3, zymolyte freeze-dried powder is prepared: by -30 DEG C of gonad zymolyte, 3Pa, vacuum freeze drying described in step S2
65h, it is ground into powder, obtains zymolyte freeze-dried powder；
S4, zymolyte stock solution is prepared: the ratio of volume ratio 50g/L by weight, by zymolyte freeze-dried powder described in step S3
Add water, is heated to 65 DEG C, 250rpm stirring 15min, is cooled to 22 DEG C, adjusts pH3.0, obtain zymolyte stock solution；
S5, prepare kappa-carrageenan stock solution: volume ratio 7.2g/L by weight takes kappa-carrageenan to add water, 75 DEG C of heating
15min is cooled to 22 DEG C, adjusts pH3.0, obtains kappa-carrageenan stock solution；
S6, mixing: take kappa-carrageenan stock solution described in zymolyte stock solution and step S5 described in the step S4 of identical pH mixed
It closes, the final concentration of 12.6g/L of the final concentration of 5.4g/L of kappa-carrageenan, zymolyte in acquired solution, 65 DEG C of heating 15min are mixed
It is even, obtain polypeptide from Chlamys farreri/kappa-carrageenan plural gel；The polypeptide from Chlamys farreri/kappa-carrageenan plural gel total solid concentration is
18g/L；
S7, exhaust bubble: by polypeptide from Chlamys farreri described in step S6/kappa-carrageenan plural gel be placed in 5000rpm centrifugation 10min, 4
DEG C place 16h, obtain plural gel final product.
It is analyzed through rheometer, Patinopecten yessoensis gonad zymolyte/kappa-carrageenan plural gel manufactured in the present embodiment is in frequency
It is 403Pa that its storage modulus G ', which is 1673Pa, loss modulus G ", under rate scanning, when fixed frequency 0.1Hz, and G ' > G " shows bullet
Property feature.
Embodiment 5
A kind of polypeptide from Chlamys farreri/kappa-carrageenan plural gel preparation method that pH is adjusted, comprising steps of
S1, pretreatment of raw material: taking 95 DEG C of male Patinopecten yessoensis gonad heating 10min, -30 DEG C, 3Pa, vacuum refrigeration it is dry
Dry 65h, grind into powder obtain Patinopecten yessoensis gonad freeze-dried powder；Using Patinopecten yessoensis described in triumphant formula nitriding determination step S1
The protein content of gonad freeze-dried powder；
S2, enzymatic hydrolysis: Patinopecten yessoensis gonad freeze-dried powder described in step S1 is dissolved in water, and obtaining protein concentration is 40mg/ml
Patinopecten yessoensis gonad solution 200ml；The pH to 8.0 of the Patinopecten yessoensis gonad solution is adjusted, trypsase is added
(on the basis of total protein content in the Patinopecten yessoensis gonad solution, every gram of protein adds trypsase to 24000U
3000U), 37 DEG C, 250rpm stirring enzymatic hydrolysis 3h, 95 DEG C of heating 10min；Obtain gonad zymolyte；
S3, zymolyte freeze-dried powder is prepared: by -30 DEG C of gonad zymolyte, 3Pa, vacuum freeze drying described in step S2
65h, it is ground into powder, obtains zymolyte freeze-dried powder；
S4, zymolyte stock solution is prepared: the ratio of volume ratio 50g/L by weight, by zymolyte freeze-dried powder described in step S3
Add water, is heated to 65 DEG C, 250rpm stirring 15min, is cooled to 22 DEG C, adjusts pH3.0, obtain zymolyte stock solution；
S5, prepare kappa-carrageenan stock solution: volume ratio 11g/L by weight takes kappa-carrageenan to add water, 75 DEG C of heating 15min,
22 DEG C are cooled to, pH3.0 is adjusted, obtains kappa-carrageenan stock solution；
S6, mixing: take kappa-carrageenan stock solution described in zymolyte stock solution and step S5 described in the step S4 of identical pH mixed
It closes, the final concentration of 9g/L of the final concentration of 9g/L of kappa-carrageenan, zymolyte in acquired solution, 65 DEG C of heating 15min are mixed, and are obtained
Polypeptide from Chlamys farreri/kappa-carrageenan plural gel；The polypeptide from Chlamys farreri/kappa-carrageenan plural gel total solid concentration is 18g/L；
S7, exhaust bubble: by polypeptide from Chlamys farreri described in step S6/kappa-carrageenan plural gel be placed in 5000rpm centrifugation 10min, 4
DEG C place 16h, obtain plural gel final product.
It is analyzed through rheometer, Patinopecten yessoensis gonad zymolyte/kappa-carrageenan plural gel manufactured in the present embodiment is in frequency
It is 322Pa that its storage modulus G ', which is 1267Pa, loss modulus G ", under rate scanning, when fixed frequency 0.1Hz, and G ' > G " shows bullet
Property feature.
Embodiment 6
A kind of polypeptide from Chlamys farreri/kappa-carrageenan plural gel preparation method that pH is adjusted, comprising steps of
S1, pretreatment of raw material: taking 95 DEG C of male Patinopecten yessoensis gonad heating 10min, -30 DEG C, 3Pa, vacuum refrigeration it is dry
Dry 65h, grind into powder obtain Patinopecten yessoensis gonad freeze-dried powder；Using Patinopecten yessoensis described in triumphant formula nitriding determination step S1
The protein content of gonad freeze-dried powder；
S2, enzymatic hydrolysis: Patinopecten yessoensis gonad freeze-dried powder described in step S1 is dissolved in water, and obtaining protein concentration is 40mg/ml
Patinopecten yessoensis gonad solution 200ml；The pH to 8.0 of the Patinopecten yessoensis gonad solution is adjusted, trypsase is added
(on the basis of total protein content in the Patinopecten yessoensis gonad solution, every gram of protein adds trypsase to 24000U
3000U), 37 DEG C, 250rpm stirring enzymatic hydrolysis 3h, 95 DEG C of heating 10min；Obtain gonad zymolyte；
S3, zymolyte freeze-dried powder is prepared: by -30 DEG C of gonad zymolyte, 3Pa, vacuum freeze drying described in step S2
65h, it is ground into powder, obtains zymolyte freeze-dried powder；
S4, zymolyte stock solution is prepared: the ratio of volume ratio 60g/L by weight, by zymolyte freeze-dried powder described in step S3
Add water, is heated to 65 DEG C, 250rpm stirring 15min, is cooled to 22 DEG C, adjusts pH3.0, obtain zymolyte stock solution；
S5, prepare kappa-carrageenan stock solution: volume ratio 13.8g/L by weight takes kappa-carrageenan to add water, 75 DEG C of heating
15min is cooled to 22 DEG C, adjusts pH3.0, obtains kappa-carrageenan stock solution；
S6, mixing: take kappa-carrageenan stock solution described in zymolyte stock solution and step S5 described in the step S4 of identical pH mixed
It closes, the final concentration of 5.4g/L of the final concentration of 12.6g/L of kappa-carrageenan, zymolyte in acquired solution, 65 DEG C of heating 15min are mixed
It is even, obtain polypeptide from Chlamys farreri/kappa-carrageenan plural gel；The polypeptide from Chlamys farreri/kappa-carrageenan plural gel total solid concentration is
18g/L；
S7, exhaust bubble: by polypeptide from Chlamys farreri described in step S6/kappa-carrageenan plural gel be placed in 5000rpm centrifugation 10min, 4
DEG C place 16h, obtain plural gel final product.
It is analyzed through rheometer, Patinopecten yessoensis gonad zymolyte/kappa-carrageenan plural gel manufactured in the present embodiment is in frequency
It is 289Pa that its storage modulus G ', which is 871Pa, loss modulus G ", under rate scanning, when fixed frequency 0.1Hz, and G ' > G " shows bullet
Property feature.
Comparative example 1
A kind of preparation method of polypeptide from Chlamys farreri/kappa-carrageenan plural gel, comprising steps of
S1, pretreatment of raw material: taking 95 DEG C of male Patinopecten yessoensis gonad heating 10min, -30 DEG C, 3Pa, vacuum refrigeration it is dry
Dry 65h, grind into powder obtain Patinopecten yessoensis gonad freeze-dried powder；Using Patinopecten yessoensis described in triumphant formula nitriding determination step S1
The protein content of gonad freeze-dried powder；
S2, enzymatic hydrolysis: Patinopecten yessoensis gonad freeze-dried powder described in step S1 is dissolved in water, and obtaining protein concentration is 40mg/ml
Patinopecten yessoensis gonad solution 200ml；The pH to 8.0 of the Patinopecten yessoensis gonad solution is adjusted, trypsase is added
(on the basis of total protein content in the Patinopecten yessoensis gonad solution, every gram of protein adds trypsase to 24000U
3000U), 37 DEG C, 250rpm stirring enzymatic hydrolysis 3h, 95 DEG C of heating 10min；Obtain gonad zymolyte；
S3, zymolyte freeze-dried powder is prepared: by -30 DEG C of gonad zymolyte, 3Pa, vacuum freeze drying described in step S2
65h, it is ground into powder, obtains zymolyte freeze-dried powder；
S4, zymolyte stock solution is prepared: the ratio of volume ratio 50g/L by weight, by zymolyte freeze-dried powder described in step S3
Add water, is heated to 65 DEG C, 250rpm stirring 15min, is cooled to 22 DEG C, adjusts pH9.0, obtain zymolyte stock solution；
S5, prepare kappa-carrageenan stock solution: volume ratio 7.2g/L by weight takes kappa-carrageenan to add water, 75 DEG C of heating
15min is cooled to 22 DEG C, adjusts pH9.0, obtains kappa-carrageenan stock solution；
S6, mixing: take kappa-carrageenan stock solution described in zymolyte stock solution and step S5 described in the step S4 of identical pH mixed
It closes, the final concentration of 12.6g/L of the final concentration of 5.4g/L of kappa-carrageenan, zymolyte in acquired solution, 65 DEG C of heating 15min are mixed
It is even, obtain polypeptide from Chlamys farreri/kappa-carrageenan plural gel；The polypeptide from Chlamys farreri/kappa-carrageenan plural gel total solid concentration is
18g/L；
S7, exhaust bubble: by polypeptide from Chlamys farreri described in step S6/kappa-carrageenan plural gel be placed in 5000rpm centrifugation 10min, 4
DEG C place 16h, obtain plural gel final product.
It is analyzed through rheometer, Patinopecten yessoensis gonad zymolyte/kappa-carrageenan plural gel manufactured in the present embodiment is in frequency
It is 14Pa that its storage modulus G ', which is 54Pa, loss modulus G ", under rate scanning, when fixed frequency 0.1Hz, and G ' > G " shows elasticity
Feature.
Comparative example 2
A kind of preparation method of polypeptide from Chlamys farreri/kappa-carrageenan plural gel, comprising steps of
S1, pretreatment of raw material: taking 95 DEG C of male Patinopecten yessoensis gonad heating 10min, -30 DEG C, 3Pa, vacuum refrigeration it is dry
Dry 65h, grind into powder obtain Patinopecten yessoensis gonad freeze-dried powder；Using Patinopecten yessoensis described in triumphant formula nitriding determination step S1
The protein content of gonad freeze-dried powder；
S2, enzymatic hydrolysis: Patinopecten yessoensis gonad freeze-dried powder described in step S1 is dissolved in water, and obtaining protein concentration is 40mg/ml
Patinopecten yessoensis gonad solution 200ml；The pH to 8.0 of the Patinopecten yessoensis gonad solution is adjusted, trypsase is added
(on the basis of total protein content in the Patinopecten yessoensis gonad solution, every gram of protein adds trypsase to 24000U
3000U), 37 DEG C, 250rpm stirring enzymatic hydrolysis 3h, 95 DEG C of heating 10min；Obtain gonad zymolyte；
S3, zymolyte freeze-dried powder is prepared: by -30 DEG C of gonad zymolyte, 3Pa, vacuum freeze drying described in step S2
65h, it is ground into powder, obtains zymolyte freeze-dried powder；
S4, zymolyte stock solution is prepared: the ratio of volume ratio 50g/L by weight, by zymolyte freeze-dried powder described in step S3
Add water, is heated to 65 DEG C, 250rpm stirring 15min, is cooled to 22 DEG C, adjusts pH9.0, obtain zymolyte stock solution；
S5, prepare kappa-carrageenan stock solution: volume ratio 11g/L by weight takes kappa-carrageenan to add water, 75 DEG C of heating 15min,
22 DEG C are cooled to, pH9.0 is adjusted, obtains kappa-carrageenan stock solution；
S6, mixing: take kappa-carrageenan stock solution described in zymolyte stock solution and step S5 described in the step S4 of identical pH mixed
It closes, the final concentration of 9g/L of the final concentration of 9g/L of kappa-carrageenan, zymolyte in acquired solution, 65 DEG C of heating 15min are mixed, and are obtained
Polypeptide from Chlamys farreri/kappa-carrageenan plural gel；The polypeptide from Chlamys farreri/kappa-carrageenan plural gel total solid concentration is 18g/L；
S7, exhaust bubble: by polypeptide from Chlamys farreri described in step S6/kappa-carrageenan plural gel be placed in 5000rpm centrifugation 10min, 4
DEG C place 16h, obtain plural gel final product.
It is analyzed through rheometer, Patinopecten yessoensis gonad zymolyte/kappa-carrageenan plural gel manufactured in the present embodiment is in frequency
It is 59Pa that its storage modulus G ', which is 173Pa, loss modulus G ", under rate scanning, when fixed frequency 0.1Hz, and G ' > G " shows elasticity
Feature.
Comparative example 3
A kind of preparation method of polypeptide from Chlamys farreri/kappa-carrageenan plural gel, comprising steps of
S1, pretreatment of raw material: taking 95 DEG C of male Patinopecten yessoensis gonad heating 10min, -30 DEG C, 3Pa, vacuum refrigeration it is dry
Dry 65h, grind into powder obtain Patinopecten yessoensis gonad freeze-dried powder；Using Patinopecten yessoensis described in triumphant formula nitriding determination step S1
The protein content of gonad freeze-dried powder；
S2, enzymatic hydrolysis: Patinopecten yessoensis gonad freeze-dried powder described in step S1 is dissolved in water, and obtaining protein concentration is 40mg/ml
Patinopecten yessoensis gonad solution 200ml；The pH to 8.0 of the Patinopecten yessoensis gonad solution is adjusted, trypsase is added
(on the basis of total protein content in the Patinopecten yessoensis gonad solution, every gram of protein adds trypsase to 24000U
3000U), 37 DEG C, 250rpm stirring enzymatic hydrolysis 3h, 95 DEG C of heating 10min；Obtain gonad zymolyte；
S3, zymolyte freeze-dried powder is prepared: by -30 DEG C of gonad zymolyte, 3Pa, vacuum freeze drying described in step S2
65h, it is ground into powder, obtains zymolyte freeze-dried powder；
S4, zymolyte stock solution is prepared: the ratio of volume ratio 60g/L by weight, by zymolyte freeze-dried powder described in step S3
Add water, is heated to 65 DEG C, 250rpm stirring 15min, is cooled to 22 DEG C, adjusts pH9.0, obtain zymolyte stock solution；
S5, prepare kappa-carrageenan stock solution: volume ratio 13.8g/L by weight takes kappa-carrageenan to add water, 75 DEG C of heating
15min is cooled to 22 DEG C, adjusts pH9.0, obtains kappa-carrageenan stock solution；
S6, mixing: take kappa-carrageenan stock solution described in zymolyte stock solution and step S5 described in the step S4 of identical pH mixed
It closes, the final concentration of 5.4g/L of the final concentration of 12.6g/L of kappa-carrageenan, zymolyte in acquired solution, 65 DEG C of heating 15min are mixed
It is even, obtain polypeptide from Chlamys farreri/kappa-carrageenan plural gel；The polypeptide from Chlamys farreri/kappa-carrageenan plural gel total solid concentration is
18g/L；
S7, exhaust bubble: by polypeptide from Chlamys farreri described in step S6/kappa-carrageenan plural gel be placed in 5000rpm centrifugation 10min, 4
DEG C place 16h, obtain plural gel final product.
It is analyzed through rheometer, Patinopecten yessoensis gonad zymolyte/kappa-carrageenan plural gel manufactured in the present embodiment is in frequency
It is 108Pa that its storage modulus G ', which is 263Pa, loss modulus G ", under rate scanning, when fixed frequency 0.1Hz, and G ' > G " shows bullet
Property feature.
It is analyzed through rheometer, under frequency scanning, fixed frequency 0.1Hz, prepared by 1~embodiment of the embodiment of the present invention 6
Patinopecten yessoensis gonad zymolyte/κ-card of different pH and different Patinopecten yessoensis gonad zymolytes and kappa-carrageenan blending ratio
Drawing the storage modulus G ' and loss modulus G " of glue plural gel is respectively 80~1673Pa and 32~403Pa, comparative example 1~comparison
Patinopecten yessoensis gonad zymolyte/kappa-carrageenan plural gel storage modulus G ' of different pH and blending ratio prepared by example 3
It is respectively 54~263Pa and 14~108Pa with loss modulus G ", G ' is all larger than G ", shows elastic characteristic.
It is compound to the Patinopecten yessoensis gonad zymolyte/kappa-carrageenan prepared under the embodiment of the present invention and comparative example difference pH
Gel strength is measured, as a result as shown in figure 1-9: at relatively high ph, compound solidifying when especially zymolyte relative amount is higher
The colloidality that is gelled is relatively weak, and comparative example 1~3 shows faint flowing, and embodiment then embodies stronger gel, does not have
There is flow tendency.But at a low ph, plural gel is more muddy, there is insoluble granule, and this phenomenon reason occur may be in low pH
Under, close to albumen isoelectric point, protein solubility is reduced, it precipitates, and at this point, albumen institute is positively charged at most, it can be maximum
Limit interacts with anion polysaccharide, so the electrostatic interaction of albumen and polysaccharide is also most strong at this time.Rheological experiment
(Figure 10 and 11) has confirmed above-mentioned viewpoint again, and under same blending ratio, pH is lower, and gelation is stronger, and increases significant: with
PH is reduced to 3.0 from 9.0, the comparison of three kinds of blending ratio of 7:3,5:5,3:7 Patinopecten yessoensis gonad zymolyte and kappa-carrageenan
1~comparative example of example 3, in 0.1Hz, corresponding storage modulu G ' is promoted to 1673Pa, 1267Pa from 54Pa, 173Pa and 263Pa
And 871Pa.It to sum up analyzes, Patinopecten yessoensis gonad zymolyte/kappa-carrageenan plural gel gel characteristic is influenced by pH；In reality
In the application of border, gel characteristic can be improved by adjusting pH (6.0~3.0), the product gel characteristic of acquisition significantly improves, and makes shrimp
Smooth scallop gonad zymolyte/kappa-carrageenan plural gel is more extensive in the application of food processing field.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art within the technical scope of the present disclosure, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (7)
1. polypeptide from Chlamys farreri/kappa-carrageenan plural gel preparation method that a kind of pH is adjusted, which is characterized in that comprising steps of
S1, pretreatment of raw material: taking male Patinopecten yessoensis gonad heat aging, and vacuum freeze drying is ground into powder, and it is smooth to obtain shrimp
Scallop gonad freeze-dried powder；
S2, enzymatic hydrolysis: Patinopecten yessoensis gonad freeze-dried powder described in step S1 is dissolved in water, and obtains Patinopecten yessoensis gonad solution；It adjusts
PH7.8~8.2 of the Patinopecten yessoensis gonad solution are saved, trypsase, 35~40 DEG C, 200~300rpm stirring enzyme is added
2.5~3.5h is solved, enzyme deactivation is heated；Obtain gonad zymolyte；
Wherein, on the basis of total protein content in the Patinopecten yessoensis gonad solution, every gram of protein adds trypsase
2900~3100U；
S3, it prepares zymolyte freeze-dried powder: gonad zymolyte described in step S2 being subjected to vacuum freeze drying, is crushed into powder, is obtained
To zymolyte freeze-dried powder；
S4, prepare zymolyte stock solution: zymolyte described in step S3 is lyophilized the ratio of 50~60:1g/L of volume ratio by weight
Powder adds water, is heated to 60~70 DEG C, 200~300rpm, 10~20min of stirring, is cooled to 20~25 DEG C, adjusts pH6.0~3.0,
Obtain zymolyte stock solution；
S5, prepare kappa-carrageenan stock solution: 7.2~13.8:1g/L of volume ratio by weight takes kappa-carrageenan to add water, and 70~80 DEG C
10~20min is heated, is cooled to 20~25 DEG C, pH6.0~3.0 is adjusted, obtains kappa-carrageenan stock solution；
S6, mixing: it takes kappa-carrageenan stock solution described in zymolyte stock solution and step S5 described in the step S4 of identical pH to mix, makes
Zymolyte and kappa-carrageenan are 7:3~3:7 in the whole mass concentration ratio of solution, and 60~70 DEG C of 10~20min of heating mixings must fan
Pattra peptide/kappa-carrageenan plural gel；The polypeptide from Chlamys farreri/kappa-carrageenan plural gel total solid concentration is 18g/L；
S7, exhaust bubble: excluding bubble for polypeptide from Chlamys farreri described in step S6/kappa-carrageenan plural gel, is placed in 3~5 DEG C and places 14
~18h obtains plural gel final product.
2. polypeptide from Chlamys farreri/kappa-carrageenan plural gel preparation method that pH is adjusted, feature exist according to claim 1
In pretreatment of raw material described in step S1 specifically: take 90~100 DEG C of male Patinopecten yessoensis gonad heating, 8~12min, -25
~-50 DEG C, 1~5Pa, 60~72h of vacuum freeze drying, are ground into powder, obtain Patinopecten yessoensis gonad freeze-dried powder.
3. polypeptide from Chlamys farreri/kappa-carrageenan plural gel preparation method that pH is adjusted, feature exist according to claim 1
In heating enzyme deactivation described in step S2 specifically: 95~100 DEG C of 8~12min of heating.
4. polypeptide from Chlamys farreri/kappa-carrageenan plural gel preparation method that pH is adjusted, feature exist according to claim 1
In the protein concentration in Patinopecten yessoensis gonad solution described in step S2 is 40mg/ml.
5. polypeptide from Chlamys farreri/kappa-carrageenan plural gel preparation method that pH is adjusted, feature exist according to claim 1
In preparing zymolyte freeze-dried powder described in step S3 specifically: by -25~-50 DEG C of gonad zymolyte described in step S2,1~
5Pa, it 60~72h of vacuum freeze drying, is crushed into powder, obtains zymolyte freeze-dried powder.
6. polypeptide from Chlamys farreri/kappa-carrageenan plural gel preparation method that pH is adjusted, feature exist according to claim 1
In excluding bubble described in step S7 specifically: polypeptide from Chlamys farreri described in step S6/kappa-carrageenan plural gel is placed in 4000~
6000rpm is centrifuged 8~12min.
7. polypeptide from Chlamys farreri/kappa-carrageenan plural gel preparation method that pH is adjusted, feature exist according to claim 1
In, comprising steps of
S1, pretreatment of raw material: male Patinopecten yessoensis gonad 95 DEG C of heating 10min, -30 DEG C, 3Pa, vacuum freeze drying are taken
65h is ground into powder, obtains Patinopecten yessoensis gonad freeze-dried powder；
S2, enzymatic hydrolysis: Patinopecten yessoensis gonad freeze-dried powder described in step S1 is dissolved in water, and obtains the shrimp that protein concentration is 40mg/ml
Smooth scallop gonad solution 200ml；The pH to 8.0 of the Patinopecten yessoensis gonad solution is adjusted, trypsase 24000U is added,
37 DEG C, 250rpm stirring enzymatic hydrolysis 3h, 95 DEG C of heating 10min；Obtain gonad zymolyte；
S3, zymolyte freeze-dried powder is prepared: by -30 DEG C of gonad zymolyte, 3Pa described in step S2, vacuum freeze drying 65h, powder
It is broken into powder, obtains zymolyte freeze-dried powder；
S4, prepare zymolyte stock solution: zymolyte freeze-dried powder described in step S3 is added water by the ratio of volume ratio 50g/L by weight,
It is heated to 65 DEG C, 250rpm stirring 15min, 22 DEG C is cooled to, adjusts pH3.0, obtain zymolyte stock solution；
S5, prepare kappa-carrageenan stock solution: volume ratio 7.2g/L by weight takes kappa-carrageenan to add water, 75 DEG C of heating 15min, cold
But to 22 DEG C, pH3.0 is adjusted, kappa-carrageenan stock solution is obtained；
S6, mixing: taking kappa-carrageenan stock solution described in zymolyte stock solution and step S5 described in step S4 to mix, in acquired solution
The final concentration of 12.6g/L of the final concentration of 5.4g/L of kappa-carrageenan, zymolyte, 65 DEG C of heating 15min are mixed, and it is more to obtain scallop
Peptide/kappa-carrageenan plural gel；The polypeptide from Chlamys farreri/kappa-carrageenan plural gel total solid concentration is 18g/L；
S7, exhaust bubble: polypeptide from Chlamys farreri described in step S6/kappa-carrageenan plural gel is placed in 5000rpm centrifugation 10min, 4 DEG C put
16h is set, plural gel final product is obtained.
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| CN111657485A (en) * | 2020-07-17 | 2020-09-15 | 仙乐健康科技股份有限公司 | Fast gelling compositions and products and uses thereof |
| CN116076738A (en) * | 2022-11-30 | 2023-05-09 | 大连工业大学 | Water-in-oil-in-water double-layer emulsion embedded with peptide zinc chelate and preparation method thereof |
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| CN109077295A (en) * | 2018-07-25 | 2018-12-25 | 大连工业大学 | A kind of preparation method of Patinopecten yessoensis gonad zymolyte/kappa-carrageenan mixed gel |
| CN110156871A (en) * | 2019-05-13 | 2019-08-23 | 大连工业大学 | A kind of preparation method of Patinopecten yessoensis oligopeptides, its virtual screening method and its plural gel |
| CN110183512A (en) * | 2019-05-13 | 2019-08-30 | 大连工业大学 | A kind of preparation method of Patinopecten yessoensis dipeptides, its virtual screening method and its plural gel |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109077295A (en) * | 2018-07-25 | 2018-12-25 | 大连工业大学 | A kind of preparation method of Patinopecten yessoensis gonad zymolyte/kappa-carrageenan mixed gel |
| CN110156871A (en) * | 2019-05-13 | 2019-08-23 | 大连工业大学 | A kind of preparation method of Patinopecten yessoensis oligopeptides, its virtual screening method and its plural gel |
| CN110183512A (en) * | 2019-05-13 | 2019-08-30 | 大连工业大学 | A kind of preparation method of Patinopecten yessoensis dipeptides, its virtual screening method and its plural gel |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111657485A (en) * | 2020-07-17 | 2020-09-15 | 仙乐健康科技股份有限公司 | Fast gelling compositions and products and uses thereof |
| CN116076738A (en) * | 2022-11-30 | 2023-05-09 | 大连工业大学 | Water-in-oil-in-water double-layer emulsion embedded with peptide zinc chelate and preparation method thereof |
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